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Jimmy John’s opens first Canadian location in Toronto suburbJimmy John’s opens first Canadian location in Toronto suburb

The sandwich chain has partnered with multiconcept franchisee Foodtastic

Bret Thorn, Senior Food Editor

November 20, 2024

2 Min Read
Michael Haley and Peter Mammas cut the ribbon at the opening ceremony
Foodtastic CEO Peter Mammas, left, and Inspire Brands international president Michael HaleyThe Canadian Press Images PHOTO/Monica Healy

Jimmy John’s debuted its first Canadian location on Tuesday, in the Toronto suburb of Etobicoke, Ontario. It is operated by Montreal-based franchise company Foodtastic, headed by president and chief executive officer Peter Mammas.

“We recognize exceptional brands and products when we see — and taste — them,” Mammas said in a statement. “The bold flavors and diverse menu at Jimmy John’s are truly unmatched, and we’re confident they’ll keep our guests coming back for more — and bringing their friends.” 

To celebrate the opening, the restaurant, located at 197 North Queen St., handed out free six-inch sandwiches and a 16-ounce beverage to its first 200 in-store guests. 

The menu of 15 sandwiches is slightly smaller than the stateside one of around 17 and includes favorites such as the Meatball Parmesan and Chicken Bacon Ranch as well as the chain’s top seller, the Turkey Tom, which is simply turkey with lettuce, tomato, and mayonnaise on a roll.

This is Jimmy John’s third restaurant outside the United States, having opened in El Salvador in September and South Korea in October.

Jimmy John’s is part of Atlanta-based Inspire Brands, which also includes Arby’s, Baskin-Robbins, Buffalo Wild Wings, Dunkin’, and Sonic Drive-In.

Inspire’s president and managing director for international operations, Michael Haley, said Jimmy John’s has great potential in Canada and praised the new franchisee.

Related:Jimmy John’s replaces bread with a giant pickle in its latest menu innovation

“Canada is one of the largest sandwich markets in the world, and we couldn’t ask for a better franchisee than Foodtastic,” Haley said in a statement. “Canadian consumers are hungry for Jimmy John’s straightforward approach to making delicious sandwiches on their terms — a blend of quality ingredients and convenience that is second to none.”

Foodtastic operates more than 1,200 restaurants both in Canada and abroad with around $1 billion in annual sales. Jimmy John’s is the 27th brand in its portfolio, which also includes Pita Pit, Freshii, Copper Branch, and Souvlaki Bar, according to its website.

There are more than 2,600 Jimmy John’s locations in the United States.

 Contact Bret Thorn at [email protected] 

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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